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Equipment: Vac Pack

Info

  • A chamber machine that removes air from vac-pack bags for sealing items without oxygen

Process
  • Where a single vac pack machine is available, a decision must be made as to what we pack. If only one machine is present in the kitchen, then we can only pack either cooked or raw foods.

    If we decide to pack raw foods then we cannot use the same machine for any other items, including alcohol.

    If we decide not to pack raw foods, then we can only pack cooked items, and we are able to vac pack alcohol as well.
  • As we have two vac pack machines available, one is labelled for raw food, and the other for cooked and ready to eat food. Once these are used for one type of produce, they cannot be changed.
  • Ensure that only these items are used in the machines as labelled, DO NOT mix up or change the items packed in the machines.
  • When packing any form of liquids or alcohol for the bar, these are classified as ready to eat and should be packed in the Cooked vac pack machine.
  • When packing foods, make as much effort as possible to ensure that items are in a single layer, and avoid over crowding the bags. This ensures even and consistent cooking when in a water bath.
  • Once the machine has been used, ensure it is cleaned with hot water and disinfectant and sprayed with food safe sanitiser
  • Machines should be serviced every 6 months though contracted external company
  • Store any vacuum packed item with a correct date label, including all alcohol and infusions
Food Standards
  • In 1992, the ACMSF considered the safety of chilled vacuum packed and modified atmosphere packed foods. They concluded that the primary concern with such foods is that of microbiological safety.

    Concerns with chilled foods include:

    Micro-organisms – in particular, the psychrotrophs that are capable of growing at low temperatures.
    Shelf-life – establishing a safe shelf-life can be complex (particularly for small and medium-sized businesses.
    Pasteurisation processes – the trend towards using lower heat treatments to retain product characteristics.
    Temperature control – the requirement for effective temperature control throughout the chill chain.
  • Key food safety issues

    Vacuum packing and modified atmosphere packaging techniques may remove or inhibit spoilage micro-organisms and allow surviving or contaminating pathogens to grow in the absence of competition.
    Chilled foods are transported, stored and displayed at temperatures at or below 8ºC (the statutory maximum subject to exemptions).
    Non-proteolytic strains of Clostridium botulinum (sometimes known as psychrotrophic strains of Clostridium botulinum) can grow and produce toxins at temperatures lower than 8ºC.
  • Items animal proteins (meat & fish) that are correctly stored in a vac pack bag, and have had a full vacuum seal, are able to be stored for 10 days maximum.
  • Some items have a longer than 10 day shelf life, this will be dependant on heat treatment, salt content, acidity or a combination of those factors. If in doubt consult food.gov.uk or use the standard maximum 10 day shelf life.
  • Vac packed alcohol has a much longer shelf life, and unless brought below 10% ABV isn't required to have a Best Before Date. For safety sake, anything infusing in alcohol should have no longer than a 10 day shelf life while infusing, it should then be filtered, clarified, distilled (or other process) and its shelf life updated accordingly.
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